A squeeze of lime juice just before serving enhances the South-of-the-border flavors in this colorful soup, brimming with chicken, vegetables and rice.
cost per recipe: $10.23
The price is determined by the national average.
pounds skinless, boneless chicken breast halves, cut into cubes
large green pepper or red bell pepper, coarsely chopped (about 1 cup)
teaspoons chili powder
teaspoon garlic powder
cups Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth
package (10 ounces) frozen whole kernel corn, thawed (about 2 cups)
cup cooked white rice
tablespoon chopped fresh cilantro leaves or chopped fresh parsley
Place the chicken into a large bowl. Season the chicken as desired. Add the pepper, chili powder and garlic powder and toss to coat.
Spray a 4-quart saucepan with vegetable cooking spray and heat over medium heat for 1 minute. Add the chicken mixture and cook until browned, stirring occasionally.
Stir in the broth, corn and rice and heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the chicken is cooked through. Stir in the cilantro. Serve with the lime wedges.